| Level: | Intermediate |
| Total: | 46 min |
| Prep: | 30 min |
| Inactive: | 1 min |
| Cook: | 15 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 46 min |
| Prep: | 30 min |
| Inactive: | 1 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 cup dried morel mushrooms
- 1 cup dried chanterelle mushrooms
- 1 cup dried shiitake mushrooms
- 1 cup warm water
- 3 cups white wine
- 6 medium tomatoes, cored, seeded plus 1 tomato, chopped
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1 cup finely diced onion
- 1 1/4 cup panko crumbs (Japanese)
- 1/4 teaspoon pepper
- 3 1/2 ounces goat cheese, room temperature
- 1 tablespoon chopped fresh parsley leaves
Instructions
- Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.
- Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.
- Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.
Nutrition Facts
| Calories | 219 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 8 milligrams |
| Sodium | 184 milligrams |
| Carbohydrates | 25 grams |
| Protein | 6 grams |
| Sugar | 5 grams |
| Calories | 219 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 8 milligrams |
| Sodium | 184 milligrams |
| Carbohydrates | 25 grams |
| Protein | 6 grams |
| Sugar | 5 grams |
Reviews
Awesome
I think the key to this recipe is using three different types mushrooms and summer tomatoes for superior flavor.
Zip everything up in the food processor, super easy and delicious.
Zip everything up in the food processor, super easy and delicious.
is there another cheese i can use besides goat cheese?
Do I think these are fantastic. Ok, this is a fraudulent review because I had to basically doctor this recipe into a completely different animal altogether. I am a nanny and love to cook for the family I work for. I came to their house and they had more tomatoes than heinz knows what to do with, but barely anything else the recipe calls for. SO, I chopped some chicken sausage and browned it off, then I took diced red peppers and onions and sauteed ’em in olive oil with chopped fresh garlic in the same pan. I mixed those with seasoned bread crumbs, just a little teeny bit of chopped tomato, parmesan cheese, fresh basil (chiffonade), kosher salt, pepper and got it sticky with some chicken stock. I stuffed the tomatoes and topped them with the basil/goat cheese mixture and instead of broiling, I baked them at 350 for about 45 minutes. First of all, absolutely gorgeous. Second, tasted like heaven. I might actually get a raise for this one. Alton, please marry me!
First time I made it, I forgot the bread crumbs–something definitely felt missing. So, I unstuffed the tomatoes and added the bread crumbs (and some rice-cheese substitute for added texture). It was then much more satisfying than before.
Really delicious. You can really add whatever cheese you want to the top, (I melted a piece of pepper jack on each). They look impressive, too.
I love Good Eats as well as just about every delectable concoction Alton comes up with in his culinary cranium! Not only was this recipe delicious, it was also inspiring! I made the recipe as is; however, I took it a step further. I mixed some of my extra panko bread crumbs into the goat cheese mixture which gave it a great texture. Also, after I spread the goat cheese on top of the stuffed tomatoes, I topped it off with a little more panko breads crumbs and some melted butter. YUMMY! Also, I saved some of my panko-herbed-goat-cheese and used it as a “finishing butter” on the grilled flank steak we had with our stuffed tomatoes. You have got to try it! It is simply sinful! Thank you Alton for giving me and my fiance this delicious recipe to cook together and enjoy together!
I followed the recipe but did not find the result pleasing at all.
This was a really easy recipe that yielded great results. I followed it exactly, and the only change I would make is to use a different cheese, for my own personal preference. I didn’t really care for the goat cheese and felt another would work better. My husband, however, loved it as is, so that is just a change for my own tastes. Overall, a great recipe.
Excellent dish and very versatile. If you don’t have panko, use bread crumbs. if you don’t like goat cheese, use something else. If you have bland tasting tomatoes, make something else.
The secret to almost every tomato recipe is to use good, ripe summer tomatoes. A bland tomato will result in a bland dish.